Best Sweet Potato Apple And Sage Spoon Bread Recipes

SWEET POTATO APPLE BREAD

Steps:

• Preheat the oven to 325 degrees.
• Oil two 9 x 4 bread baking pans
• Whisk together dry ingredients in a large bowl.
• With an electric mixer mix wet ingredients in a larger separate bowl until the mixture gets thicker and more pale(about 5 minutes).
• Chop the apples and nuts (I pulsed mine in my food processor several times) Stir the apples and nuts into the wet ingredients.
• Pour the dry ingredients into the wet and stir together until just combined.
• Pour the batter evenly into two greased 9 x 4 inch loaf pans and lightly smooth the top.
• Bake for about 60 minutes until a toothpick inserted in the center comes out clean.

SWEET POTATO, APPLE, AND SAGE SPOON BREAD

Steps:

• Cook sweet potato in pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl.
• Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add apple; sauté until tender and golden, about 8 minutes. Add apple to sweet potato; mash together. Cool. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bring milk, sugar, sage, and salt to boil in heavy medium saucepan. Reduce heat to medium-low; gradually whisk in cornmeal. Cook until cornmeal absorbs milk and pulls clean from bottom of pan, stirring constantly, about 5 minutes. Whisk in 3 tablespoons butter. Whisk yolks in large bowl to blend. Gradually whisk in warm cornmeal mixture. Whisk in baking powder. Mix sweet potato mixture into cornmeal mixture. Beat egg whites in medium bowl to medium-stiff peaks. Fold whites into warm cornmeal mixture.
• Melt 1 tablespoon butter in heavy large ovenproof skillet (preferably cast iron) over medium-high heat. Pour batter into skillet. Transfer skillet to oven; bake spoon bread until top is golden and puffed, about 1 hour. Serve warm.

SWEET POTATOES WITH APPLES

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30 minutes or until just tender. Drain and cool slightly. Peel and cut into 1/4-in. slices., In a greased 13-in. x 9-in. baking dish, alternately layer potatoes and apples. Pour orange juice over top. Combine the brown sugar, ginger and cinnamon; sprinkle over potatoes and apples. Dot with butter. , Bake, uncovered, at 350° for 35-45 minutes or until apples are tender.

HEALTHY APPLE SWEET POTATO BAKE

Steps:

• In a greased 1-1/2-qt. baking dish, layer half of the sweet potatoes and apples. In a small bowl, combine the brown sugar, nutmeg, allspice, salt and pepper; sprinkle half over apples. Dot with half of the butter. Repeat layers. , Cover and bake at 350° for 15 minutes. Baste with pan juices. Bake, uncovered, 15 minutes longer or until apples are tender.

SWEET POTATO AND APPLE CASSEROLE

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

SWEET POTATO SPOON BREAD

Steps:

• Heat oven to 400 degrees. Bake sweet potatoes until soft when pierced with a knife, 40 to 45 minutes. Let cool. Peel, and discard skins.
• Reduce heat to 350 degrees. In a medium saucepan over medium heat combine cornmeal, milk, butter, brown sugar, spices, salt, and 1 cup water. Cook, stirring, until slightly thickened, about 10 minutes. Let cool.
• Butter a 2-quart baking dish. Working in batches if necessary, place cornmeal mixture, sweet potatoes, flour, honey, eggs, and cream in a food processor. Process until smooth; pour into dish. Bake until golden brown, about 45 minutes. Serve.

SWEET POTATOES AND APPLES

Steps:

• Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or just until tender. , Drain sweet potatoes and cool slightly. Peel and cut into 1/4-in. slices. In a greased 13-in. x 9-in. baking dish, layer half of the apples and sweet potatoes. Repeat layers., In a small saucepan, combine the sugar, cornstarch, water and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, cinnamon and salt. Pour over sweet potatoes and apples., Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until apples are tender.

SWEET POTATO SPOON BREAD

Steps:

• 1. Preheat oven to 400 degrees F. Generously grease a 2-quart souffle or casserole dish with about 1 tablespoon of the butter; set aside. 2. Wrap potatoes in foil. Bake for 45 to 55 minutes, until soft to the touch. Remove from oven; discard foil. When cool enough to handle, remove and discard peels. In a large bowl, mash potatoes. 3. Reduce oven temperature to 350 degrees F. In a large saucepan, bring milk, thyme, brown sugar, salt, and pepper to a low boil over medium heat. In a slow, steady stream, whisk cornmeal into milk mixture. Cook, whisking constantly, for 4 to 5 minutes, until mixture is thick and pulls away from bottom of pan. (this didn't take me that long,maybe 3 minutes) Remove from heat; cool slightly. Add potatoes, egg yolks, remaining 3 tablespoons butter, and baking powder to cornmeal mixture; stir to thoroughly combine. 4. In a large mixing bowl, beat egg whites with electric mixer until soft peaks form. Leaving obvious swirls of egg white, gently fold egg whites into the potato-cornmeal mixture. 5. Spoon batter into prepared dish. Bake for 35 to 40 minutes, until internal temperature reaches 165 degrees F. Edges will be firm and the center a bit soft. Remove from oven. Let stand for 10 minutes. Serve warm.